The liver is an easily digestible and very useful by-product that contributes to a significant increase in hemoglobin and enhances the body's ability to resist infections. That is why it is included in many diets and kindergarten menus. You can cook many different dishes from the liver - soufflé, pâté, rolls, barbecue and so on. And also you can make a very tasty and simple dish from it - Stroganoff liver.
It is necessary
- - any liver - 0.5 kg;
- - onions - 3 pcs.;
- - garlic - 3 cloves;
- - sour cream - 5 tbsp. l.;
- - tomato paste - 1 tbsp. l. with a slide;
- - flour - 1 tbsp. l. (if necessary);
- - vegetable oil for frying;
- - ground black pepper;
- - salt;
- - pans - 2 pcs.
Instructions
Step 1
Rinse the liver, cut off all the veins, if any, and cut into strips no more than 1.5 cm thick. Peel the onions and garlic. Chop the onion into thin quarter-rings and chop the garlic into small pieces.
Step 2
Pour vegetable oil into a deep frying pan and heat it well. After that, put the chopped liver and fry it at medium heat until all the liquid has evaporated.
Step 3
Pour the oil into another small skillet and heat it up. Add the onion and sauté until golden brown. Finally add the garlic, stir in the onion and immediately remove the cookware from the stove.
Step 4
Put sour cream and tomato paste in a separate bowl. Add some salt and black pepper. Mix everything together.
Step 5
Now transfer the onion and garlic to the skillet over the liver, which should have lightened by this time. And also add the resulting tomato-sour cream sauce. If the consistency seems too thin to you, add a spoonful of flour. And if thick, then pour in a little water. After that, bring everything to a boil, and then reduce the temperature to a minimum, cover and simmer for 15 minutes until the liver is tender.
Step 6
When the time is up, add black pepper and salt to taste. Serve Stroganoff liver in a duet with any side dish: potatoes, pasta, boiled rice or vegetable stew, sprinkled with fresh chopped herbs.
